Hi, lovelies! I read the cutest book that was filled with cupcakes and I knew I just had to try one of them out. I flipped through the book to find all the options where the cupcakes were actually described from the cupcake to the frosting and I came up with five options. Then I showed my partner the options and he chose the ones that I made. So, here are my cupcakes from Kiss My Cupcake by Helena Hunting.
Book: Kiss My Cupcake by Helena Hunting
This is a romance novel that follows Blaire and Ronan, two business owners that are next to one another. They start off as rivals but decide to team up and host events when a bigger threat comes onto their street. It was a funny and fun story about two bars that are very different but both interesting. I enjoyed it. There were fun pranks, delicious sounding cupcakes, creative events, and a romance I could root for.
“You may have started the war, but I’ll be the one taking you down, one sweet treat at a time.”
“But I think I’d rather have someone to miss than never have the opportunity to witness that kind of devotion.”
Baking: Lemon Drop Cupcakes
I was torn between the death by chocolate cupcakes and the lemon drop, but my husband asked for the lemon drop ones. So, that’s what I attempted.
“The lemon drop cupcake is a featured special today if you’d like to give it a try.”
“Hmm. Is it sour?” The like you is clearly intimated, though unspoken.
“It has some pucker power, if that’s what you mean. It’s a good balance of sweet and tart.”
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, room temperature
3/4 cup sugar
1 tsp vanilla extract
zest of one lemon
1 tbsp lemon juice
1/4 cup sour cream
3/4 cup milk
1 1/2 cups lemon curd
Lemon Curd Ingredients
1/3 cup sugar
1/3 cup lemon juice
2 tsp lemon zest
2 eggs, room temperature
1/4 cup butter, room temperature
8 oz. cream cheese frosting, room temperature
1 cup bakers sugar
1/8 tsp salt
1 tsp vanilla extract
1/2 cup lemon curd
1 1/2 cup heavy whipping cream
Preheat oven to 350 degrees then line muffin tin with paper liners.
Mix flour, baking powder, baking soda, and salt in a medium bowl.
With an electric mixer, cream butter until smooth. Add in sugar and beat until fluffy. Add eggs, one at a time, on medium/low. Add vanilla, lemon juice, and lemon zest.
With mixer on low, add 1/3 of the flour mix, then half of the milk, and all the sour cream. Add the next 1/3 of the flour mix and the rest of the milk, then the rest of the flour mix. Mix until just combined.
Divide the batter into the cupcake tin (about 1/3 cup in each). Bake at 350 for 20 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes before moving to a cooling rack. Let them completely cool before decorating.
Lemon Curd Instructions
In a small sauce pan, combine sugar, lemon juice, lemon zest, and eggs. Add the butter and cook over low heat. Stir continuously until the first bubble appears and the curd is thick enough to hold the marks of the whisk, about 6 minutes.
Strain lemon curd through a fine mesh strainer if you don’t want lemon zest in the curd. Transfer to a bowl, cover with plastic wrap, and refrigerate until cold.
With an electric mixer, cream the cream cheese, sugar, salt, and vanilla. Add the lemon curd and mix until fully incorporated.
In a separate bowl, beat the heavy cream until stiff peaks form. Then fold the whipped cream into the cream cheese mixture.
Once cupcakes are fully cooled, scoop small hole out of each cupcake (the recipe said to use a melon baller, but I just used a knife to cut a bit of the top out). Fill each hole with a scoop of lemon curd. Frost cupcakes (the recipe says to use a pastry bag with all the fancy tips, but I used a small ziplock bag and cut a small hole in the corner). Refrigerate cupcakes until ready to serve.
And here’s a better picture of my final product. I really liked these. They were, as Blaire said, the perfect combination of sweet and bitter. I think the frosting was absolute perfection and the curd was delicious, but there was something about the actual cupcake was a little bit too bitter. I think I zested a bit too much of the lemon. But I would definitely make these again and I highly recommend you make them too if you think you’ll like them. They were pretty easy to make too. I made these yesterday and they’re already gone, so definitely a hit in my house. Let me know if you try to make these!
Keep on reading lovelies, Amanda.